I dont have any links to share for this it is just one of the ways I picked up and make bread, depending on what my whim is in the morning. I can however share the formula I use.
2.5 liters of water
1 liter plain yogurt, turkish usually
150gms fresh yeast
1 liter or sour dough, my sourdough is 3 years old or so and about 10 liters in volume, we feed it daily and twice a week feed it a gunniess
2 deciliters cold pressed raps oil
3 deciliters dark syrup
100 grams of salt
5 kilos of high gluton flour
I start by mixing the yogurt, yeast, and sourdough. let it sit for 15 mins and work a bit. i then mix in the water, syrup and oil. add salt and mix. feed in the flour in 2 steps. after the second step I let it mix for 15 mins. raise for an hour or so on the bench, form loaves, i take a dozen from this batch, and raise again for at least another hour. I steam the loaves for 12 mins, if in pans, or 10 mins if they are free, the switch to heat 180C full fan for 24 mins.
you are correct, dill work nicely in the bread. Tarragon does also.
Hope this helps